• Title/Summary/Keyword: insoluble dietary fiber

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Nutritional Evaluation of Tofu Containing Dried Soymilk Residue(DSR) 2. Evaluation of Carbohydrate Quality (건조비지 첨가 두부의 영양적 품질평가 2. 탄수화물의 품질)

  • Kweon, Mi-Na;Ryu, Hong-Soo;Mun, Sook-Im
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.3
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    • pp.262-265
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    • 1993
  • Dietary fiber content and carbohydrate digestibility of dried soymilk residue (DSR) and tofu containing DSR were evaluated. Insoluble dietary fiber (IDF) content was 37.4 and 49.8% (%, moisture free basis) for common soymilk residue and DSR, respectively. Both soymilk residues contained 12.5% of soluble dietary fiber (SDF, dry basis). Tofu containing DSR, which is partially substituted with DSR corresponding to 10% weight of soybean used, had higher dietary fiber content (30% more for RDF and 45% more for SDF) than tofu manufactured in traditional manner. Carbohydrate digestibility was much lower in all tofu products ranging from 11% to 21%, and there was a negative correlation( r = -0.9243) between carbohydrate digestibility and total dietary fiber content.

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Effects of Feed Moisture on the Physicochemical Properties of Extruded Corn Fibers (수분주입량에 따른 압출성형 옥수수 섬유질의 물리화학적 특성)

  • Kim, Cheol-Hyun;Ryu, Gi Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.3
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    • pp.427-433
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    • 2013
  • This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

Effect of Pine Inner Bark (Song-gi) Powder on Relief from Constipation in Loperamide-induced Rats (송기 분말이 Loperamide로 유도된 흰쥐의 변비 완화에 미치는 효과)

  • Lee, Chang-Hyeon;Jang, Hyun-Wook;Kim, Young;Lee, Young-Eun
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.5
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    • pp.548-557
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    • 2017
  • This study investigated the effects of insoluble dietary fibers from pine (Pinus radiata D. Don) inner bark powder (PIBP) on loperamide constipation in rats. Male Sprague-Dawley rats were administered PIBP in their diets at concentrations of 5% and 10% for 4 weeks. Rats were divided in to four groups, normal diet group (Cont), a normal diet and loperamide group (Lop), 5% PIBP experimental diet and loperamide group (Lop+PIBP 5%), and 10% PIBP experimental diet and loperamide group (Lop+PIBP 10%). Constipation was induced by oral administration of loperamide (2 mg/kg, twice per day) for the last three days of the experiment. Food intake, body weight, properties of feces, gastrointestinal transit time, and serum lipid profiles were measured. When compared with the normal diet and loperamide group (Lop), there were increases in fecal pellet number (p<0.05), wet weight (p<0.001), and water content (p<0.001). Positive results were derived from relevant indicators to improve constipation. In addition, the number of fecal pellets in the colon was not significant, and decreased as PIBP content increased. PIBP had a concentration-dependent effect on reduction of total cholesterol, LDL-cholesterol, and triglycerides and elevation of HDL-cholesterol. These results indicate that PIBP may effectively prevent constipation.

Contents of Chemical Constituents in Organic Korean Cabbages (유기농 배추의 영양 및 기능성 성분 함량)

  • Seong, Jong-Hwan;Park, Sung-Gyun;Park, Eun-Mi;Kim, Han-Soo;Kim, Dong-Seob;Chung, Hun-Sik
    • Korean Journal of Food Preservation
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    • v.13 no.5
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    • pp.655-660
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    • 2006
  • To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.

Changes In Dietary Fiber Content of Barley during Pearling and Cooking (도정 및 가열조리중 보리의 식이섬유 함량변화)

  • Lee, Won-Jong
    • Korean Journal of Food Science and Technology
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    • v.24 no.2
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    • pp.180-182
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    • 1992
  • Three hull-less barleys and three covered barleys grown in Korea were pearled to give 0% and 60% yield, respectively. Whole barleys and pearled barleys were analyzed for total, insoluble, soluble dietary fiber and ${\beta}-glucan$ contents. Whole hull-less barleys contained average 17.1% total dietary fiber, and whole covered barleys contained average 23.9% total dietary fiber. Pearled hull-less barleys contained 9,2% total dietary fiber and 4.8% solule dietary fiber. Pearled covered barleys contained 11.9% total dietary fiber and 6.0% soluble dietary fiber. Whole barleys contained $3.2{\sim}3.9%$ (${\beta}-glucan$, and pearled barleys contained $3.5{\sim}5.4%$ (${\beta}-glucan$. Soluble dietary fiber and (${\beta}-glucan$ contents of barley were not affected by cooking, while insoluble dietary fiber content was increased by cooking.

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Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar (설탕을 이용하여 제조한 더덕차의 품질 특성)

  • Jin, Tie-Yan;Wang, Myeong-Hyoen
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.5
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    • pp.753-758
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    • 2013
  • The physicochemical, sensory, and functional properties of Codonopsis (C.) lanceolata tea with different amounts of sugar (25%, 50%, 75%, and 100%) were investigated. There were no significant changes in crude protein, crude fat, and ash contents of C. lanceolata tea with different amounts of sugar. In contrast, carbohydrates decreased and moisture content increased in C. lanceolata tea with different amounts of sugar. The natural presumption is that carbohydrates increase with increasing amounts of sugar. In terms of color, the L-value decreased and the b-value increased with increasing amounts of sugar. Although there were no significant changes in total dietary fiber, soluble dietary fiber increased and insoluble dietary fiber decreased with increasing amounts of sugar. The total phenolic and flavonoid content increased, while saponin content remained constant with increasing amounts of sugar. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall preference were 5.77, 5.82, 5.72, and 5.95, respectively, with the addition of 75% sugar.

Physicochemical Properties and Intestinal Bacterial Growth-Promoting Effect of Cell-Wall Polysaccharides from Cucumber Peel

  • Jun, Hyun-Il;Song, Geun-Seoup;Lee, Young-Tack;Kim, Young-Soo
    • Food Science and Biotechnology
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    • v.14 no.3
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    • pp.375-379
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    • 2005
  • Physicochemical properties, intestinal microbial growth, and inhibitory effects of alcohol-insoluble polysaccharide (AIP) extracted from cucumber peel were investigated. AIP was composed of 14.54% crude protein, 1.04% crude lipid, 13.74 % crude ash, 9.1% soluble dietary fiber, and 41.2% insoluble dietary fiber. AIP showed low bulk density (0.18 g/mL) and water-holding capacity (6.39 g/g), and high oil-holding capacity (3.96 g/g). Pectic substance fractions [water-soluble pectic substance (WSP), ethylenediaminetetraacetic acid-soluble pectic substance (ESP), and alkali-soluble pectic substances (ASP)] and hemicellulose fractions [1 M KOH-soluble hemicellulose (KHP1) and 4 M KOH-soluble hemicellulose (KHP4)] were obtained from sequential chemical fractionation of AIP. WSP showed higher total sugar contents than total uronic acid contents, whereas opposite results were observed in ESP and ASP. Molecular weight distributions of three pectic substance fractions were in order of ASP>ESP>WSP. Ion exchange chromatogram pattern of WSP was different from those of ESP and ASP. Major component of WSP was fraction eluted by 0.05 M ammonium acetate buffer, whereas that of ESP and ASP was fraction eluted by 0.2 M NaOH. WSP and ASP showed growth-promoting activities against Lactobacillus brevis, Bifidobacterium bifidum, and B. longum, whereas B. bifidum and B. longum for ESP. KHP1 and KHP4 fractions had significant growth-promoting activities against B. bifidum.

The Composition of Dietary Fiber on New Vegetables (쌈샐러드 채소류의 일반성분과 식이섬유에 관한 연구)

  • 김지민;김대진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.5
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    • pp.852-856
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    • 2004
  • This study was conducted to determine on the proximate analysis and the several structural carbohydrate for 11 kinds of new vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of new vegetables were 2∼3 times higher than those of grain as dry matter basis. However the crude ash content of new vegetables was 7 times higher than that of grain. Total dietary fiber was ranged from 32.61% (Costamary) to 41,22% (Treviso) as dry matter basis. Insoluble dietary fiber was ranged from 21.58% (Red leaf beet) to 28.95% (Treviso) as dry matter basis. Soluble dietary fiber was ranged from 6.60% (Nakai) to 14.70% (Common danelion) as dry matter basis. Total carbohydrates was ranged from 73.62% (Salad bowl) to 36.30% (Red leaf beet) as dry matter basis. Neutral detergent fiber was ranged from 48.83% (Nakai) to 29.60% (Red leaf beet) as dry matter basis. Acid detergent lignin was ranged from 27.65% (Salad bowl) to 2.92% (Corn salad) as dry matter basis. Hemicellulose was ranged from 22.55% (Nakai) to 2.15% (Salad bowl).

Changes in the Contents of Dietary Fibers and Pectic Substances during Fermentation of Baik-kimchi (백김치 숙성중 식이섬유 및 펙틴질의 함량변화)

  • 문수경;류홍수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1006-1012
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    • 1997
  • To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.

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Analysis of Insoluble(IDF) and Soluble Dietary Fiber(SDF) Content of Koran Male College Students (한국인 남자대학생의 주요 상용식품의 불용성 및 수용성 식이섬유 함량 분석)

  • 황선희
    • Journal of Nutrition and Health
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    • v.29 no.3
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    • pp.278-285
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    • 1996
  • Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

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